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Roast Trout and Vegetables with Horseradish Vinaigrette


Roast Trout and Vegetables with Horseradish Vinaigrette Recipe

Ingredients:
  • 1 pound small potatoes (such as red-skinned or fingerling), unpeeled, halved lengthwise
  • 1 medium fennel bulb, cut lengthwise into 1/2-inch wedges with some core intact
  • 4 small shallots, halved
  • 6 tablespoons olive oil, divided
  • 4 Kosher salt, freshly ground pepper
  • 8 4-ounce trout fillets
  • 2 tablespoons prepared horseradish
  • 2 tablespoons red wine vinegar
  • 1 tablespoon whole grain mustard
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
Directions:
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